We would bet the household product most associated with Thanksgiving is the turkey baster. In some kitchens it might only be used once a year on the big day. But there is a culinary divide these days about the necessity of basting. On one side are the housewives of the 60s and 70s (and their now grown children) who faithfully baste every 30 minutes and swear by it. Squarely on the opposite side is Food Network's Alton Brown. "Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!"
While we at Rush3 Product Design Studio like to cook, we aren't credentialed enough to lay this debate to rest. We are, however, suckers for products designed for a specific purpose. Check out the Prior Art for US Patent 5,787,799. Just some design and food for thought this Thanksgiving. Cheers!